Blanca, a person of North County San Diego’s latest good eating eating places is undoubtedly suitably named. With snow white dining plates, table linens, pendant lanterns, and a well known concrete bar, Blanca is classy, elegant, and great-just like Solana Seaside and the bordering North County space.
Proprietors Seth Bass and Debbie Hugonin named the restaurant Blanca for this actual reason. They envisioned an establishment with the very same hip sophistication that Solana Seaside dining places have. Their vision “was to convey collectively all that [they] cared about into 1 position household, friends, terrific foodstuff, and high-quality wine. [Their] eyesight became Blanca.”
The cuisine at Blanca innovatively fuses up to date California delicacies with the sensibility of common French method. Blanca employs nearby organic produce and local, sustainable seafood any time attainable. Government Chef Wade Hageman is continuously incorporating new dishes to the at any time changing menu and the Basic Supervisor and Sommelier Zubin Desai serves up charisma and leading notch wine pairings in the front of the residence.
The tranquil, minimalist dining home has perfectly dimmed lighting, at ease seating giving both equally booths and tables, and accommodates up to twenty-two visitors. Blanca boasts a non-public, outdoor patio comprehensive with a fifty-two inch plasma observe and iPod docking port. With polished servers, a amazing bar and lounge, and a stylish clientele, Blanca is easily holding its area as one of North County San Diego restaurants most desired eating locales.
Beginning with the starters, Blanca offers moderately priced finger food items this kind of as Heirloom Wisconsin Black Popcorn with finely grated Parmigiano-Reggiano and Truffle Salt, Truffled French Fries with Black Truffle Mayonnaise, Crispy Toddler Violet Artichokes with Newborn Fennel and Garlic Aïoli, Tempura Salt and Pepper Jumbo Prawns with Tellicherry Pepper-Lime Dipping Sauce and Scallions, Deep Fried Newborn Zucchini with New Tomato Sauce, and Dungeness Crab Deviled Eggs.
Raw appetizers contain Current market Oysters on the 50 % Shell with Champagne Mignonette and Lime Cocktail Sauce, Hawaiian Kona Kampachi Yellowtail with pickled Radish Salad and crystallized Ginger Vinaigrette or a Sushi Rice Cake and fermented Black Bean Vinaigrette, and Niman Ranch Filet Mignon Tartare with Quail Egg Yolk and toasted Peanut Oil served “Thai Model.”
Common starters fluctuate from a Youthful Greens Salad with toasted Pine Nuts, Laura Chenel Goat Cheese, and Oven-Dried Tomato Vinaigrette, Linguini with Clam Sauce with Manila Clams, Monterey Bay Calamari, and Sweet Butter-Chili Flake Emulsion, Summer time Watermelon Timbale with Micro Cilantro, Greek Feta Cheese, and Champagne Vinaigrette, Crispy Petaluma Quail with Haricot Verts, Buttermilk Potato Purée, and Pink Eye Gravy, to Seared Hudson Valley Foie Gras with Griddled Strawberry Broiche and Strawberry Gatrique, Squash Blossom Soup with Newborn Zucchini and Chive Essence, and Chino Farms Corn Soufflé with Black Truffle Product.
At this level you will possible be prepared for just one of Blanca’s signature martinis or cocktails. Check out the “Peach-Pom,” created with Absolut Apeach Vodka, Pama Liqueur, and Peach Purée, or the “Lemon-Ginger Cooler,” manufactured with Lemongrass-Infused Vodka, muddled Cilantro, and Schweppes Ginger Ale.
Other irresistible libations consist of the “42/43,” made with Don Julio 1942, Licor Cuarenta Y Tres Cazadores, and Vanilla Sweet-Salt, the “Feng Shui,” built with Sake-Infused Vodka and Crystallized Ginger, the “Blackberry Mojito,” the “Fleur de Lys,” created with Skyy Vodka, St. Germain Liqueur, Chambord, and a Champagne floater, the “Ideal Gentleman,” manufactured with Hendricks Gin, Essence of Noilly Prat, and Preserved Lemon Stuffed Olives, or the “Desert Rose,” produced with Prickly Pear-Infused Vodka, and Strawberry and Vanilla Essence. Blanca also presents a comprehensive bar and an extensive, dynamic wine and champagne list.
Blanca’s entrée menu includes Government Chef Wade Hageman’s signature dishes, seasonal dishes, and grilled dishes. Signature dishes assortment from the Merlot Braised Shorter Rib and Bacon Wrapped Day Boat Diver Scallops to the Niman Ranch Filet Mignon “Rossini.”
Seasonal dishes now change from Oregon Porcini Risotto and Air Dried Corn Crusted Wild Alaskan Halibut to Indiana White Pekin Duck Breast “En Sous Vide” and Mediterranean Loup de Mer “En Papillote.”
Grilled dishes occur with a person aspect of decision and 1 sauce/butter of preference. Select from the Organic Niman Ranch Pork Chop, the Snake River Farms Kobe “Flat Iron Steak,” the Colorado “Boneless” Rack of Lamb, the Niman Ranch “28 Working day Dry-Aged” New York Steak, or the Prime Nebraska Corn Fed “Eye” of the Ribeye.
Sides vary from Crème Fraîche and Chive Potato Purée, Macaroni and Cheese Gratin, Bellwether Farms Ricotta Gnocchi, and Buttered Summer Squash, to Parmesan Creamed Spinach, Organic Little one Broccoli, and Roasted Marble Potatoes.
The sauces/butter that accompany these delectable grilled entrees contain Pinot Noir Demi-Glace, Typical Béarnaise, Port Wine Reduction, Residence-designed Worcestershire, Pt. Reyes Blue Cheese Butter, 3 Mustard Compound Butter, or Meyer Lemon-Chive Beurre Blanc.
In the party that there is nonetheless room for dessert, sample a single of Blanca’s sinful finales. Indulge in the Butterscotch Pot de Crème, Tahitian Vanilla Bean Cheesecake, Sticky Toffee Pudding, “Rocky Street” Warm Valrhona Chocolate Cake, “Peanut Butter and Bananas,” Farmers Industry Strawberry Soufflé, or the Trio of Home-Designed Sorbets. Never ignore an accompanying glass of dessert wine, port, or sherry.
Blanca is ideal for locals and Solana Seaside restaurant holidaymakers alike, great for a private meal for two or a huge celebration, and has elevated the bar in North County San Diego dining places for a modern day-awesome ambiance with a exclusive and delicious menu.